Prime Rib for 200?

Skrullb · September 2019

I was asked if I could cook prime rib and sides for 200 people....which I had to refuse because that’s a ridiculous amount and there’s no way I can cook that much. It made me think though...how much would it take!? I can’t even wrap my head around it.

northGAcock · September 2019

You would require about 50 lbs of yielded (Cooked) weight if your cuts were at 8 oz portions. The ladies may want a few ounces smaller....the men a few more.....some will not eat it at all. The average prime rib (bone in) comes at 16-18 lbs.....and you would normally get lets say 75% yield. So using these numbers......

50 lbs at 75% yield would mean you would need to start with approx 70 lbs of raw meat. Divide that by 17# average (and you would get roughly 4.5 full 109 Rib lions. The answer would be five lions.

Now the assumptions would change if you were feeding all men for example, as the portion sizes might go as high as 12-14 ounces. All this depends on the discipline of the slicer, the demographics of the audience (Old men would not eat 12-16 ounces across the board as an example). So basically, you need to know more about who you would be cooking for. The size portions you would commit to....and have discipline with the portion sizes to ensure all are fed.

Hope this gives you some idea of how to approach.

Photo Egg · September 2019

^^^ yea, what he said

Skrullb · September 2019

northGAcock said:

You would require about 50 lbs of yielded (Cooked) weight if your cuts were at 8 oz portions. The ladies may want a few ounces smaller....the men a few more.....some will not eat it at all. The average prime rib (bone in) comes at 16-18 lbs.....and you would normally get lets say 75% yield. So using these numbers......

50 lbs at 75% yield would mean you would need to start with approx 70 lbs of raw meat. Divide that by 17# average (and you would get roughly 4.5 full 109 Rib lions. The answer would be five lions.

Now the assumptions would change if you were feeding all men for example, as the portion sizes might go as high as 12-14 ounces. All this depends on the discipline of the slicer, the demographics of the audience (Old men would not eat 12-16 ounces across the board as an example). So basically, you need to know more about who you would be cooking for. The size portions you would commit to....and have discipline with the portion sizes to ensure all are fed.

Hope this gives you some idea of how to approach.

Mind blown. Thanks. Lol

Legume · September 2019

Food math savant. Who knew that was a thing?

lkapigian · September 2019

I say jump in and do it! Not as hard as it seems and with a protein like that SV will make you look like a champ, great math @northGAcock

bubbajack · September 2019

@northGAcock.....WTH. You can cifer and spell. That diet you are on must be working wonders. That said, you should eat a chicken wing or three.

mickstephen · September 2019

northGAcock · September 2019

lkapigian said:

I say jump in and do it! Not as hard as it seems and with a protein like that SV will make you look like a champ, great math @northGAcock

It was a weak moment I assure you.

saluki2007 · September 2019

Must of been a pretty boring conference call you were on there @northGAcock

Legume · September 2019

If only you had a carrot cake recipe.

northGAcock · September 2019

Legume said:

If only you had a carrot cake recipe.

I could find that product with a few more questions. That said.....nothing would be done with the info.....therefore my lazy kicks in.

lousubcap · September 2019

Great ciphering but I'm lost. If you figure 8 oz (1/2 lb) /person and 200 people wouldn't you need 100 lbs finished?? IDK...

Legume · September 2019

Uh oh.

northGAcock · September 2019

lousubcap said:

Great ciphering but I'm lost. If you figure 8 oz (1/2 lb) /person and 200 people wouldn't you need 100 lbs finished?? IDK...

Damn retirees....got time for fact checking. Ok....I ciphered for a hunded

Fred19Flintstone · September 2019

Skrullb · September 2019

lkapigian said:

I say jump in and do it! Not as hard as it seems and with a protein like that SV will make you look like a champ, great math @northGAcock

Well if I had enough cooking space, I’d consider it. I think my XL and medium are outmatched with that much protein

TexanOfTheNorth · September 2019

Fred19Flintstone said:

I thought this was a post about Jeopardy too!

Skrullb · September 2019

TexanOfTheNorth said:

Fred19Flintstone said:

I thought this was a post about Jeopardy too!

Lol. No, that would be Prime Rib for $1000 😏

SmokeyPitt · September 2019

I have served 20-30 people at a party but it was a casual affair with drinks/appetizers and I served it buffet style- sliced thin with rolls and horsey sauce.

Skrullb · September 2019

SmokeyPitt said:

I have served 20-30 people at a party but it was a casual affair with drinks/appetizers and I served it buffet style- sliced thin with rolls and horsey sauce.

I could easily handle that...but for 150-200, and sides...way out of my league. I could handle a bunch of pulled pork, but prime rib is too much

caliking · September 2019

If you do this, then @YukonRon has some kind of sriracha bleu cheese sauce that is phenomenal.

And @northGAcock ... respect!

Skrullb · September 2019

caliking said:

If you do this, then @YukonRon has some kind of sriracha bleu cheese sauce that is phenomenal.

And @northGAcock ... respect!

Oh. Well that sounds tasty

Legume · September 2019

Maybe we’re overlooking the fact that @northGAcock could actually turn just a few prime ribs into enough to feed 200?

BUFFALOMOOSE · September 2019

@YukonRon always interested in different blue cheese receipes. Care to share your sriracha one?

YukonRon · September 2019

It is pretty basic, a bleu cheese dressing I make to use with coleslaw, then adding sriracha to get the proper flavor/taste. Depends on the protein and the cut as well as rubs or spices used in the cook of the protein which determine how much I will use. I do not like to overreach resulting in covering up the other cooked flavors of the meat. I make up the dressing first, then add until I determine the right balance.

For the Bleu Cheese dressing:
1 tablespoon of Dijon mustard
1 tablespoon of apple cider vnegar
3/4 cup of good quality mayonnaise (I use Dukes)
1/4 cup of buttermilk
2 cups of high quality (dryer) bleu cheese crumbles
1/2 teaspoon of celery salt
1/2 teaspoon of celery seed
1 teaspoon of sugar
1/4 cup of grated sweet onion.

Mix in a large non - metal bowl

Add sriracha to taste for the flavor profile you seek for your cook. (We often will make tenderloin sliders, using Kings Hawaiian roles, with that I use around 1/4 to 1/3 cup added to this recipe.) Always add in small increments to find your flavor profile.

Mix the blue cheese dressing with slaw, if you like blue cheese, the slaw on a cracker is a great appetizer.

When I make it to serve as a side with a meal, most folks will spread it on a cracker, prior to everything being served.

It is also a great addition to use for burritos or wraps for leftovers.